This excellent blend is the result of a careful union between two cultivars grown in the north and the south of Italy. Biancolilla contains phenols, which give this oil character and durability, as well as natural antioxidants. Its delicate herbaceous notes recall the flavour of artichoke and tomatoes. Taggiasca adds a floral touch of sweetness. Actually, it is more of an ingredient rather than a condiment, particularly when it comes to raw fish recipes, such as the revisited recipe of ceviche. It’s perfect for both challenging and easy recipes, like white meat dishes and raw or grilled vegetables.